Great Chicken Taquitos

Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.

Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken tomatoes green onions chicken broth flour garlic cumin oregano chili powder and salt until heated through 3 to 5 minutes.

Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften about 1 minute. Remove tortillas with tongs and drain on paper towels reserving oil. Heat oil to 375 degrees F (190 degrees C).

Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.

Fry rolled-up tortillas working in batches in hot oil until golden brown 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.